Roasted Pumpkin Salad with Goat Cheese
Hello September! I cannot believe summer is over already. A summer filled with lots of laughter, great food at BBQ nights and many cold beers. While I loved this super sunny and hot summer, I’m also happy about the cool temperatures and mostly that it’s PUMPKIN season!
I have no idea why, but I used to HATE anything pumpkin. My mom makes the best pumpkin soup (which I now appreciate) but I used to hate it and most certainly never cooked it myself. A few years ago I was invited to a dinner party and my friends served roasted pumpkin as a main dish. Being polite, I had to try some and much to my surprise, it tasted really good! I even had seconds! So, like with zucchini and spinach, my taste buds have changed and I now like pumpkin. Yay!
Hokkaido, butternut or spagetthi squash
Now, there are SO many different kinds, it can be a little overwhelming. Especially on the farmer’s market where they have huge piles with all kinds of sizes and colors. However, I must say that I do have a favorite and I almost always pick that one: the Hokkaido squash! Why? Because it’s small (I love pumpkin but don’t want to eat it for 5 days in a row), there’s not a huge amount of seeds (there are only so many you can process) and above all, you can eat the skin!! Ever peeled a butternut squash? So hard.
My experience with spagetthi squash is very limited because it’s not very easy to find here in Germany. I did come across a store that does sell them so I’m excited to try out some recipes this fall.
Oven Roasted with Garlic and Herbs
Apart from soup, cutting up that hokkaido in cubes and roasting it in the oven is my favorite way to prepare it. Usually I prepare a baking sheet with aluminium foil (or regular parchment paper) and spread the cubes evenly. They shouldn’t lay on top of each other for them to roast evenly and not get mushy. Then I sprinkle some olive oil, two tablespoons tops, and add some garlic powder as well as dried thyme, rosemary and some oregano. Salt and pepper of course too! They’re done after about 15 minutes in a 220°C oven! If you can, broil them a few minutes before taking them about – that makes all the difference.
Here’s a recipe for a super yummy, healthy salad with roasted pumpkin!
10 minPrep Time
15 minCook Time
25 minTotal Time
- Half a hokkaido squash (about 500g)
- 3 cups baby spinach
- 3 tbsp olive oil
- 2 tsp garlic powder
- dried thyme, rosemary, oregano
- 1 red bell pepper, roasted
- 200 g goat cheese
- 8 slices bacon
- 1 red onion, finely sliced
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 1 tsp liquid honey
- 2 tsp balsamic vinegar
- 1 tsp whole grain mustard
- Salt and pepper to taste
- For the bacon wrapped goat cheese, cut cheese into half inch slices. Wrap bacon slices around so none of the cheese shows. Roast in a pan on medium heat until bacon is crispy and cheese soft.
- Cut pumpkin into one inch cubes, sprinkle with olive oil and herbs. Roast in oven on 220° for 15-20 minutes or until brownish.
- Mix all ingredients for the dressing together and combine well.
- Cut roasted bell pepper in thin stripes. Assemble salad and add dressing. Enjoy!